If you are thinking about opening a food truck business, then it is essential that you familiarize yourself with all the regulations and insurances required for operating your food-to-go vehicle.
For starters, you will need to register with the Health Service Executive (HSE) and obtain an Environmental Health Officer inspection. You will also need to have proper vehicle insurance and business insurance.
The Chipper Food Truck
The Chipper Truck serves up authentic Irish dishes in the Woodlawn neighborhood of New York. Owners Alice and Valentino opened it in 2004 as a way to introduce the community to the classic Irish food that they had grown up with.
The truck started out serving only the traditional Irish dishes, but as time went on, they realized that they were catering to a wider population. So they began to include other items such as taco chips and chicken curry.
A food truck has a much lower startup cost than owning a restaurant. Rather than investing in expensive utilities, hiring staff and paying monthly rent, food trucks typically only need to pay for food, supplies and gas on a month-to-month basis.
Despite their low initial investment, food trucks need to invest in marketing to keep their business profitable. In addition, they are required to pay vehicle tax and insurance on their vehicles. So, it’s important to do some research to find out what these costs are and what steps you can take to avoid them.
The Streat School
The Streat School is an Irish food truck provider and marketing agency that’s helped 130 new outlets get up and running. It’s also a winner of a LEO National Enterprise Award and is urging small businesses to register for the events that take place this Local Enterprise Week.
The company’s founder, Seany McCleary, was inspired to create the business after he saw a gap in the market. He’s been travelling the world and working in hospitality for five years, but he returned to Ireland in 2017 and saw an opportunity to provide services that could help small businesses grow.
The Streat School has grown from a startup to a successful business, with 120 new outlets having been helped by the firm and the business turning over more than EUR25 million in the past two years alone. The company is based in Dublin and is run by Seany McCleary and his partner Nikita McCrory, the owner of Blasta Street Kitchen.
Misunderstood Heron is a container-turned-foodie mecca situated overlooking the majestic Killary Fjord. A favourite among globe-trotting foodies, it is a hive of activity in the car park of the Killary Adventure Centre where hungry walkers and cyclists line up for its hearty dishes.
The food at Misunderstood Heron is fresh, flavourful and fabulous. The husband and wife team pickle, ferment and forge ingredients into creative dishes that are full of character.
With a menu that changes daily, it offers everything from Killary Fjord mussels to Cornemara lamb samosas to smoked salmon with pickles and pasties. You’ll also find a range of salads and ciabatta sandwiches, alongside sweet treats like blueberry cake or apple pies.
The Misunderstood Heron is run by Kim Young and her husband Reinaldo Seco. They have been named one of the world’s coolest food trucks by Lonely Planet.
Feed Food Truck
One of the most impressive features of this food truck is its ability to deliver a high quality meal at a reasonable cost. Its menu is designed to appeal to a wide variety of consumers, from health care workers juggling long hours at the hospital to students on the go. The company’s newest vehicle, which was launched in Brooklyn on Monday, is a big green truck with a futuristic interior, and its name, “Feed,” speaks to its mission of feeding people at the source.
The best way to showcase your food truck is by attending local events and festivals. Getting involved with your community is not only a great way to connect with the locals, but it also can help boost your business by word of mouth. Getting in on the action is simple: find an event that matches your cuisine and your time frame, make a game plan, and hit the town.